Herb Dyed Playdough
For the dye:
INGREDIENTS
-
3 beetroot heads, peeled
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4 brown onions, skins only
-
½ purple cabbage
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250g baby spinach or regular spinach
METHOD
Note: each colour will require a separate pot, alternatively thoroughly clean out the pot before re-using to prevent mixing of colours.
- Add the vegetable into a deep pot with 1L of water
- Bring to the boil, then let simmer for 30 minutes. The longer the simmering, the more intense the dye.
- Once complete, strain the vegetable out, and store liquid dye in an airtight container.
- Repeat this process for each vegetable, ensuring that the pot is washed thoroughly before creating a new dye.
For the playdough:
INGREDIENTS
-
1cup flour
-
2tsp cream of tartar or lemon juice
-
1/2 cup salt
-
1tbsp cooking oil Olive oil or vegetable oil
-
1cup water
-
½ cup of herbs or rose petals
INSTRUCTIONS
- Combine the flour, cream of tartar or lemon juice, and salt In a large bowl and mix well.
- If you are using colouring – add this in a separate bowl with 1 cup of water.
- In a large pot on medium heat, add your colour and water mixture, as well as the cooking oil. Mix to combine.
- Once combined, add the dry ingredients to your pot and mix well.
- Cook the playdough mixture over low to medium heat, stirring frequently, until the dough starts to form.
- Once it starts resembling the texture of playdough, take it off the heat.
- Let the dough cool down slightly until it's acceptable to touch. Knead the dough for 5 minutes or until smooth.
- Add in herbs or flowers once the dough has come together.
Tip: If your dough is not soft, continue kneading for another 5 minutes. If you find it is still too dry add a little bit more oil and knead in.
Styling by Kayla Cameron. Visit her site here & Instagram here.
Photography by Bonnie Coumbe. See her site here & Instagram here.
